A dream of heaven

Created by

Dilip KumaraChef

level 1

Praline cream and zesty orange marmalade combination gives a smooth melt in the mouth and my idea is to enhance the sweet and nutty flavor from amaranth seed to chocolate. Endless enjoy by the crispness of the savory cookie" your meaning / inspiration behind the creation’

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Recipe components

Chickpea base Chocolate sponge

Preparation Mix	Ingredients 40g unsweetened soya milk 40g coconut puree 30g Pureté DARK COUVERTURE - EXTRA-BITTER GUAYAQUIL 64% - BLOCK - 2.5KG BAG
Preparation Add	Ingredients 50g chickpea cooked
Preparation Then	Ingredients 25g ground almonds 15g White rice flour 15g brown rice flour 2g DCP-22EXBRU 32g Coconut sugar 1g baking powder
Mix all the dry ingredients together. In thermomixer add soy milk, coconut puree and melted EXTRA BITTER GUAYAQUIL mix it well then add chickpea. Finally fold it in dry in dry ingredient. Bake it 180 degree 7 to 8 minute

Orange marmalade

Preparation Boil	Ingredients 81g Fresh Orange
Preparation Add	Ingredients 6g glucose syrup 14g trimoline 18g demerara sugar 1g pectin NH 60g orange juice
Boil the fresh oranges 3 times to get the rid of bitterness. Blend the oranges to make a fine paste. In a sauce pan add rest of the ingrédient and oranges and give a boil and remove from flame. Transfer into container, Store it in chiller.

Chocolate Ganache

Preparation Boil	Ingredients 80g unsweetened soya milk
Preparation Add	Ingredients 80g Pureté DARK COUVERTURE - INAYA™ 65% - PISTOLS - 20KG BOX 5g Cocoa Products Cocoa - Cocoa Butter - 4kg Callets
Boil soy milk. Add it on INAYA and cacao butter mixture and blend it well. Transfer it into container and store it in room temperature.

Caramelized Amaranth

Preparation Roast	Ingredients 15g puffed amaranth
Preparation Add	Ingredients 5g Maple syrup
Saucepan take maple syrup cook it well add puffed amaranath and caramlised it till achieve golden color. Pour it back on silpat and store it dry temperature in a sealed container.

Praline Cream

Preparation Mix	Ingredients 45g PNP 0.4g salt 12g Muscovado sugar 125g soya milk 0.4g Vanilla Beans 1g agar agar
Preparation Add	Ingredients 27ml water
In a sauce pan add soya milk, agar agar, muscavado sugar, vanilla pod, salt and praline paste make a gel stain after mixing. Use thermo mix to to mix all gel to obtain smooth texture. Adjust with water if nessarily.

Raspberry and Beetroot cookies

Preparation Mix	Ingredients 78g Almond crushed 20g Coconut flakes 52g powdered sugar 5g Maltosec 3g salt 13g Dehydrated beetroot powder
Mix all in ingredient together in thermomix and transfer it into bowl and mix with by hand adding water into it. Rest the dough and sheet it at 2 no on dough sheeter. Cut it in 60mm circle and bake it at 140 degree for 5-6 min.

Coverture Glaze

Preparation Mix	Ingredients 144g Pureté DARK COUVERTURE - EXTRA-BITTER GUAYAQUIL 64% - BLOCK - 2.5KG BAG 60g Cocoa Products Cocoa - Cocoa Butter - 4kg Callets 12g grape seed oil 15g puffed amaranth 24g Praline Paste
Mix all in ingredient together. Use at 30 – 31 degree